Peach Cobbler… yum! My friend used to bring this delicious 3 ingredient cobbler to our mother’s group every week. Each Monday, a group of us would get together while our preschoolers attended a little bible-study. It was called MOPS and I looked forward to it each week. We would meet for breakfast and I had the chance to taste a ton of wonderful recipes made by great friends.
My favorite recipe, made by my dear friend, Kristy, sounded so easy to make that it almost seemed too good to be true. It was just a dump cake… with peaches! I love dessert recipes, but this one takes the cake.
This recipe is amazing… and that’s an understatement.
Peach Cobbler goes by many names: Peach Dump Cake, Boysout’s Cake, Sprinkle Cake, No-mix cake… but no matter what you call it, it always tastes great.
It is the type of cake that you walk by it in the kitchen, take one bite, thinking that is all that you will have… until that bite is gone and you find yourself going back for one more… and more…
This recipe is my go-to when I need a dessert or any sort of casserole. It’s easier than a slow-cooker meal, and it doesn’t call for a cup of sugar… or even a 1/2 cup of sugar for that matter.
You only need 3 things: butter, dry cake mix, and peaches.
INGREDIENTS FOR 3 INGREDIENT PEACH COBBLER RECIPE
- 2 cans peaches (Peach pie filling also works)
- 1 package of yellow cake mix (dry)
- 1/2 stick of butter
Directions for Easy Peach Cobbler:
1. Preheat the oven to 350. Then, pour the peaches into a baking dish (if you have fresh peaches on hand… you can mix them in!)
2. Spread them around just a bit:
4. Gently spread the dry cake mix over the fruit mixture. (Do not mix it in with the fruit, just spread the cake mix on top of the fruit it with a spoon ).
5. Take 1/2 stick of melted butter and pour it over the cake.
You can also just cut it into slices & place it evenly over the cake.
Or you could just take your cold (frozen) butter and use a vegetable peeler (as my husband does) to peel layers of it to place on this cake- it covers larger areas this way.
6. Cover the entire cake with pats of butter, like the picture below:
7. Bake this cake for 45 minutes at 350 degrees…
The cake is ready when it is golden-brown:
You’ll know it’s ready because you’ll see the fruit juices begin to bubble through any cracks in the topping.
Scoop it out…
You can eat it warm in the morning…
Or with a scoop of vanilla ice cream on top for an after-dinner snack or add some whipped cream for a quick dessert. Between the peaches, cake mix, and ice cream- you’ll be sure this recipe took forever (no one will know it was an easy dessert that took just over 30 minutes to make!)
You won’t be able to stop at one bite… so go ahead… dig in!
Ps- don’t forget to share!
- Two Cans Peaches
- Box Yellow Cake Mix
- 1/2 Stick Butter
- Dump the peaches from the can into a baking dish
- Sprinkle the cake mix over the peaches (do not mix)
- Cut the butter into small pieces and place them evenly over the cake mix.
- Bake at 350 degrees for 45 minutes